Asparagus & Tomato Skewers with Honey-Mustard-Horseradish Sauce

This is a Bobby Flay recipe from the Food Network and I loved the asparagus! The tomatoes weren't good enough to my liking, however. Everyone else seemed to really enjoy both, though, when I made the sauce I left out the horseradish because we already were having the horseradish cream with our roast beef, so the sauce just became a honey-mustard sauce, but it was every bit as good! I was going to grill these on my Foreman grill, but ran into a snag and we ended up having to put them on our big gas grill outside.

1/4 c. Dijon mustard
1/4 c. clover honey
3 tbsp. prepared horseradish, drained (I left this out)
2 tbsp. finely chopped mint leaves (I left this out too, but only because I forgot about it)
salt and pepper
1 pint cherry tomatoes on the vine
wooden skewers soaked in water
1 lb. asparagus, trimmed
olive oil

1. Preheat grill. Whisk together the mustard, honey, horseradish and mint in a bowl and season with salt and pepper, to taste. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
2. Thread the tomatoes onto the skewers and put them into a large bowl. Add the asparagus and drizzle with a little olive oil. Season with salt and pepper, to taste. Put the tomatoes on the grill and cook until charred on both sides. Grill the asparagus for about 2 minutes per side. Put the vegetables on a platter and drizzle them with the mustard sauce. (I left the sauce in the bowl I prepared it in and let everyone spoon out as much as they wanted and there was more than enough left over, rather than drizzling it over the vegetables before serving). Serve hot or at room temperature.

4 servings